After graduating from university in 1978, Shigeru Hayashi joined Suntory. From 1982, he spent nearly 14 years on two assignments in Italy, where he was involved in restaurant management in Milan and the import of Italian foods, wine, raw ingredients for brandy and other alcoholic beverages. Being in Italy, gave him the opportunity to acquire a deeper knowledge of Italian wines and establish connections with wine producers throughout the country. After returning to Japan, he was in charge of importing, selling and introducing Italian wines to the Japanese market.

In 1995, he became the first Japanese in Italy to obtain the sommelier’s diploma from AIS. He has published 12 books on Italian food culture covering various topics besides Italian wine and food, such as Italian bars, the pairing of Italian wines with Japanese dishes, Italian lifestyle, etc. In particular, “Saishin Kihon Italian Wain” (The Latest Basic Italian Wine), a book published in 1996 - 900 pages, weighing about 1 kg - is now in its fourth edition and has been the bible of Italian wine students in Japan for nearly 30 years. He is also the author of essays and business books.

For seven years starting from 2007, he was the President of Eataly Japan, which opened 13 shops not only in Tokyo but also in Yokohama and Osaka. While managing the import and sales of a large number of Italian food products and wines directly from Italy, he organized more than 100 wine seminars and wine meetings every year and promoted educational activities related to Italian wines and food. To this day, he makes 6-7 business trips to Italy each year, to participate in tastings and events focused on Italian wines, activities that enable him to always keep up-to-date. In Japan, he also holds seminars at department stores, teaches master classes organized by wine producers’ associations and participates in wine-tasting dinners. Recently, following the publishing of two books on Italian wines paired with Japanese dishes, he conducts numerous Italian wine-tasting events in Japanese restaurants, in an ongoing effort to raise awareness of Italian wines among Japanese restaurants.

Among the received awards: the “Caterina De’ Medici” International Award, the “Maria Luigia” International Award, the “Ospitalità” Award, the International Literary Award “Emozioni” Award ASPI, and the “Italian Cuisine World Summit” Award.

He has also been appointed a “Cavaliere Onorario del Tartufo e dei Vini d’Alba” and a “Spadarino di Soave”.